Preparation

Cut away 1/4 of the block of tofu and sandwich it between two paper towels. Apply pressure by topping it with a plate and then something heavy (a can of tomato sauce, for example). Let the liquid drain from it for 15 to 30 minutes.

Preheat oven to 350°F.

Add a bit of extra virgin olive oil and the garlic to a skillet over medium heat. When garlic begins to turn golden, add in the mushrooms, chives, and tomatoes, and saute until cooked (about 5 minutes). Add in the basil at the end and stir until it has wilted.

Beat the eggs in a bowl and stir in the sauteed vegetables (and mozzarella if you’re adding cheese). Chop your tofu into small cubes and mix those in as well.

Line a lightly greased mini cupcake tin with the won ton wraps. Press a wrap in each hole, gently folding the sides to fit around the perimeter.

Using a spoon, carefully dump the egg-veggie mixture into the won ton cups.

Bake for 15 to 18 minutes. Tips of won ton wraps should be golden brown, and egg should be fully cooked.